RECIPE: Maple, Ginger and Mezcal Snow Cone

When we smell maple, we’re reminded of childhood mornings spent staring down a stack of pancakes. In the summer heat, we’re less inclined to eat something heavy and warm, but not as ready to give up maple.

When I smell maple, I’m reminded of childhood mornings spent staring down a stack of pancakes and cajoling everyone to sit down so I could dig in. I’m still not a very patient person. But after a long wait for a table at Sunday brunch, watching other hungry patrons follow the hostess like little ducklings, finally being greeted with fluffy pancakes oozing syrup makes patience a very valuable virtue.

In the summer heat, I’m less inclined to order something heavy and warm, but not ready to give up maple. This is where a maple slush using syrup from Wood Homestead comes in handy. I chose to spike it with mezcal for a smoky finish and ginger for a kick, since limes are basically dead to us this summer.

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